Labor of love: Grilling

September 02, 2007

With the Labor Day holiday weekend in full swing, grilling is at the forefront of many minds. It is always important to remember safety comes first when grilling. The tips below will help keep you safe while grilling. Barbecue Safety Tips

Make sure the grill, barbecue or propane tank is in an open area with no overhanging trees or branches.

Leaves, twigs and other flammable materials could catch fire easily, especially if the weather has been dry, so be aware of your surroundings and remove those materials from around the grilling area.

Keep children away from the grill, and make sure any backyard games are conducted at a safe distance from the grill.

In case of burns: Treat a minor burn injury immediately with cool running water for 3-5 minutes. Do not apply ice, which can harm the skin. Do not apply butter or lotions, because this can keep the skin temperature hot, increasing the injury. Apply a sterile bandage to the injured area. If the burn is serious, seek medical treatment immediately. (Source: www.homesafetycouncil.org)

Always set the grill on a level surface.

Do NOT wear loose clothing when cooking as it can easily catch on fire.

Charcoal can stay hot for a very long time, so allow the coals to cool completely after cooking and douse them with water before disposing of them.

If using a gas grill, regularly check hoses for cracks, holes or leaks.

Never use a grill indoors.

Clean grease/drip pan frequently to avoid fires.

If a grill fire gets out of control, turn the gas off and close the lid. If the fire does not go out within a couple of minutes, sprinkle baking soda over the fire to put it out. NEVER USE WATER TO STOP A GREASE FIRE! For those just venturing into the grilling world, here are some tips to help you get started. Cooking Tips

Get the grill really hot before putting anything on it. It will help keep the meat from sticking. You can turn it down once the food has been put on.

Try to keep items you are cooking the same size so they all cook in the same amount of time.

Keep any and all knives sharp. It is far worse to get cut by a dull knife than a sharp knife.

Clean your grill grates after each use so they are ready for next time.

Don't use the same plate for cooked meat after you've used it for raw meat. Contamination will likely occur.

For adding extra flavor without the calories, toss a handful of aromatic wood chips over the coals once they are hot.

Cook poultry until the juices run clear.

Wash your hands before and after handling raw meat.

Drain ice in coolers as it melts and replace ice frequently.

Always use a thermometer to check for doneness of meat. The U.S. Department of Agriculture recommends these cooking temperatures for various meats: poultry - 165 degrees F; hamburger and ground beef - 160 degrees F; steaks and roasts - 145 degrees F for medium-rare, 160 degrees F for medium, 170 degrees F for well-done; fish - 145 degrees F; and pork - 160 degrees F. To light a charcoal grill The safest way to light a charcoal grill is by using a charcoal chimney. They can be purchased at most stores that sell grills and are relatively inexpensive.

Place the chimney on top of the grill grate

Put a piece of newspaper (about the size of a paper towel) or a paper towel under the chimney

Fill the chimney with charcoal

Light the newspaper or paper towel in several places through the holes in the bottom of the chimney

Your coals should be a gray color in 15-20 minutes. Dump them in the bottom of the grill and you are ready to get cooking. Another way, if you do not have a chimney, is by using a pyramid method.

Tightly ball up about two large sheets of newspaper together and set them in the middle of the lower grill rack.

Stack the coals in a pyramid shape around and on top of the balled-up newspaper.

Use a smaller piece of newspaper, wind it up and stick it into the coals, touching the ball of newspaper in the center - this will be your fuse.

Using a utility lighter, light the newspaper.

Charcoal will be ready in about 15-20 minutes or when it has turned a solid gray color. Using a utensil, spread the charcoal in an even layer inside the grill.